Baby Spinach And Mint Salad With Black Eyed Peas Food

BLACK-EYED PEA SPINACH SALAD

Steps:

• In a large bowl, whisk the first five ingredients. Stir in the peas, tomatoes and onion. Cover and refrigerate until serving., Place the spinach and vegetable mixture in a large serving bowl; toss gently. Sprinkle with pecans and bacon.

BLACK-EYED PEA AND SPINACH SALAD

Steps:

• In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
• Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
• Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
• In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.

BLACK-EYED PEA SALAD WITH BABY GREENS

Steps:

• In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
• When ready to serve, combine spinach and mustard greensin a large salad bowl. Top with the bean salad, and gentlytoss to combine.

SPINACH SALAD WITH LEMON AND MINT

Steps:

• Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
• In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.

PEA, FETA AND MINT SALAD

Steps:

• In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
• In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
• Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
• In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

BLACK-EYED PEAS WITH SPINACH

Steps:

• Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
• Wash the spinach and remove stems. Shred leaves and drain well.
• Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.

BABY SPINACH SALAD WITH BLACK EYED PEAS, LARDONS, AND PECAN-VINAIGRETTE

Steps:

• In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.
• Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.
• In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.
• In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.

BLACK EYED PEA AND SPINACH SALAD

Steps:

• Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
• Add in the rice; stir.
• Cover and change heat to low setting.
• Simmer 15-20 minutes or until done.
• While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
• Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
• Drain the black-eye peas then put them in a mixing bowl.
• Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
• Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon.
• Let reduce for 4-5 minutes.
• Pour the dressing over the black-eye peas; toss to coat.
• Cover and refrigerate until time to serve.
• Fluff cooked rice and transfer to a serving platter.
• Spoon the black-eyed pea mixture on top of the rice.
• Arrange spinach and cherry tomatoes arount the peas/rice.
• Sprinkle crumbled bacon over the top.

SPINACH AND PEAS

Steps:

• Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
• Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
• Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.

BLACK-EYED PEAS & SPINACH

Steps:

• In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
• Add the coriander and chili flakes.
• Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
• Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water).
• When dish begins to bubble, reduce heat to simmer for about 30 minutes.
• Serve with rice.

BABY SPINACH AND MINT SALAD WITH BLACK-EYED PEAS

Steps:

• Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
• Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.
• Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas.